8 oz. can jellied cranberry sauce, chilled
16 oz. can pear halves, drained
4 lettuce leaves
2 tbsp. whipped cream cheese
2 tbsp. sour cream
2 tbsp. chopped pecans

Cut cranberry sauce into 8 slices. Cut each pear half lengthwise into 2 pieces. Place lettuce on 4 individual salad plates. Arrange 2 slices of cranberry sauce on each lettuce leaf. Arrange pears evenly on cranberry sauce in spoke fashion. Combine cream cheese and sour cream; spoon 1 tablespoon cream mixture in center of pears and sprinkle with pecans. Serves 4.